Red Velvet Valentine’s Day Cinnamon Rolls Recipe
These Red Velvet Valentine’s Day Cinnamon Rolls combine the classic warmth and spice of cinnamon rolls with a rich red velvet twist, perfect for a romantic celebration or special occasion. Featuring a soft cocoa-infused dough colored vibrantly with red food coloring, layered with a cinnamon and brown sugar filling, and topped with a luscious cream cheese frosting, these rolls are as festive as they are delicious.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 15 minutes
- Yield: 8–12 rolls 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dough Ingredients
- 2 cups all-purpose flour (can substitute with 1:1 gluten-free flour, texture will differ)
- 1/2 cup unsweetened cocoa powder
- 1/4 cup granulated sugar
- 1 packet active dry yeast (about 2 1/4 tsp)
- 1/2 teaspoon salt
- 3/4 cup warm milk (105–115°F/40–46°C; can use buttermilk for tang)
- 1/4 cup unsalted butter, melted (or melted coconut oil/vegan butter)
- 1 large egg (or flax egg for vegan option – 1 tbsp ground flax + 3 tbsp water)
- 1 teaspoon red food coloring (or 1–2 tsp beet powder for natural color)
- 1 teaspoon vanilla extract
Filling Ingredients
- 1 tablespoon ground cinnamon
- 1/2 cup packed brown sugar
Frosting Ingredients
- 4 oz cream cheese, softened (use vegan cream cheese for dairy-free)
- 1/4 cup powdered sugar
- 1 tablespoon milk (plant milk if needed)
- 1 teaspoon vanilla extract
Instructions
- Activate Yeast: Warm the milk to 105–115°F (40–46°C). Stir in active dry yeast and let it sit for 5 minutes until foamy, indicating the yeast is active.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, unsweetened cocoa powder, granulated sugar, and salt to evenly distribute all the dry ingredients.
- Combine Wet and Dry Ingredients: Add the foamy yeast mixture, melted butter, egg, red food coloring, and vanilla extract to the dry mix. Stir until a rough dough forms.
- Knead the Dough: Turn the dough onto a lightly floured surface and knead for about 5 minutes until it is smooth and slightly elastic, which develops gluten.
- First Rise: Place the kneaded dough in a lightly oiled bowl, cover it with a towel or plastic wrap, and let it rise in a warm spot for 1 hour or until it doubles in size.
- Roll Out the Dough: Punch down the risen dough to release air. Roll it out into a 12-by-9-inch rectangle on a floured surface.
- Add Filling: Spread a thin layer of softened butter evenly over the dough. Sprinkle the brown sugar and ground cinnamon mixture evenly over the butter.
- Form Rolls: Starting at the long edge, roll the dough tightly into a log. Pinch the seam to seal and prevent filling from spilling.
- Cut Rolls: Slice the log into 8 to 12 even rolls depending on desired size. Arrange the rolls inside a greased baking dish with some space to allow expansion.
- Second Rise: Cover the rolls and let them rise again for 30 minutes until puffy.
- Bake: Preheat the oven to 350°F (177°C). Bake the cinnamon rolls for 20–25 minutes, or until they are set and slightly springy in the center.
- Prepare Frosting: While the rolls bake, beat together the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth and creamy.
- Frost the Rolls: Remove the rolls from the oven and while still warm, drizzle or spread the cream cheese frosting over the top for a luscious finish.
Notes
- Measure flour by spooning into the measuring cup and leveling off to avoid dense dough.
- Leftover cinnamon rolls can be stored in an airtight container, refrigerated for 3–4 days.
- Reheat leftovers gently in the microwave or oven before serving for best texture.
- Substitutions: Use gluten-free flour blend if needed, and vegan alternatives for egg, butter, and cream cheese to make the recipe vegan.
- For natural red coloring, beet powder can be used instead of red food coloring.
Keywords: baking, cinnamon rolls, dessert, red velvet, Valentine's Day
